Cinnamon Apples Cheesecake Recipe
vanilla cheesecake, cinnamon apples, maple bourbon mousse, salted caramel
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Ingredients
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Cheesecake Base
Cinnamon Apples
Maple Bourbon Mousse
Salted Caramel Sauce
Method
Cheesecake Base
- 1
Prepare the Crust
Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove and let cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, followed by sour cream and vanilla extract. Mix until well combined. Add eggs one at a time, mixing on low speed until each is fully incorporated.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 4
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Cinnamon Apples
- 5
Cook the Apples
In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced apples, brown sugar, cinnamon, and lemon juice. Cook for about 5-7 minutes until the apples are tender and caramelized. Remove from heat and let cool slightly.
Maple Bourbon Mousse
- 6
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
- 7
Make Mousse
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the maple syrup and bourbon. Heat the bloomed gelatin in the microwave for a few seconds until dissolved, then fold it into the mousse mixture.
- 8
Chill the Mousse
Transfer the mousse into serving cups and refrigerate for at least 1 hour until set.
Salted Caramel Sauce
- 9
Make Caramel
In a saucepan over medium heat, melt the granulated sugar until it turns a golden amber color, stirring constantly. Once melted, remove from heat and carefully add butter, stirring until melted.
- 10
Finish the Sauce
Slowly pour in the heavy cream while stirring. Add sea salt and mix until smooth. Let cool before drizzling over the cheesecake.
